savor — guide to food & dining on the azalea coast R E C I P E S F R O M Samantha Smith OF S U G A R I S LAND B A K E RY, S U R F C I T Y, N C Sparkling Apple Punch INGREDIENTS 4 cups unsweetened apple juice 2 cups unsweetened pear nectar ½ cup lemon juice, fresh 1/3 cup frozen lemonade, thawed ¼ cup Nellie and Joe’s Famous Key Lime Juice Ice ring or ice cubes 1 quart chilled ginger ale 1 quart chilled apple cider 1 orange with cloves DIRECTIONS Stud orange with cloves. Set aside. In large bowl, whisk together first 5 ingredients. When ready to serve, place ice ring or ice cubes in punch bowl. Add whole orange. Slowly pour in the apple-citrus mixture. Then slowly add the ginger ale and cider. Serve in a bowl with an ice ring flecked with lemon slices. Apple Zucchini Slaw INGREDIENTS 4 cups thinly sliced zucchini 4 cups thinly sliced assorted apples ½ cup shredded carrots ½ cup thinly sliced celery 1 cup nonfat Greek yogurt ¼ cup mayonnaise 3 tbsp apple cider vinegar 1 tbsp fresh lemon juice 1 tsp grated garlic Kosher salt, freshly ground pepper to taste 2 tbsp poppy seeds DIRECTIONS Whisk together yogurt, mayo, seasonings, lemon juice, garlic and vinegar. In very large bowl, toss together fruits and veggies. Pour whisked dressing over fruit/veg mixture. Toss well. Let chill at least one hour before serving. Pie Pops SUPPLIES 6 skewers, Popsicle or candy sticks 3-inch round cookie cutter Sheet pan INGREDIENTS Pie dough (homemade is best) Egg wash Raw sugar 1 ½ cup diced tart apples ¼ cup brown sugar ¼ cup lemon juice Pinch cinnamon 1 tsp cornstarch DIRECTIONS Combine all ingredients in a saucepan. Cook until sugar melts and apples are softened. Set aside to cool completely. Roll out pie dough on a well-floured surface. Cut out 12 rounds with 3-inch cookie cutter. Place 6 rounds on a greased sheet pan. Place a stick halfway into 6 of the rounds. Brush each round and stick with egg wash. This is super important as it helps the pop sticks bind to the pastry dough. Gently mound the apple filling in the center of the round on top of the stick. Cover with remaining 6 rounds. Use fingertips to seal the sides completely. Lightly indent sides with a fork for decoration if desired. Brush with egg wash and sprinkle with cinnamon sugar or raw sugar. Place sheet pans with pops in fridge to chill for 30 minutes. (You can easily double or triple this recipe and freeze unbaked pops.) Preheat oven to 400 degrees. Slide pan in oven and bake 10-12 minutes until filling is bubbling and crust is golden brown. Let rest at least 10 minutes before removing from the pan. Granny Smith Apple Chutney INGREDIENTS 8 Granny Smith apples, peeled, seeded, cored and diced ½ yellow onion, chopped ¼ cup yellow raisins 1 2-inch piece fresh ginger root ½ cup apple cider vinegar ¼ cup brown sugar ¼ cup granulated sugar ¼ tsp fresh crushed cardamom 1/8 tsp fresh grated nutmeg ¼ tsp white pepper ¼ tsp cinnamon DIRECTIONS Combine all ingredients in a medium saucepan and cook over low heat for 30 minutes until apples are tender and sugars are thickened and dissolved. Cool completely. Remove ginger and onion to store. R E A D E R ’S R E C I P E Martha Jeter’s Fresh Apple Cake 95 INGREDIENTS 1 ¼ sticks melted margarine 3 eggs 2 cups sugar 1 tsp. ground cinnamon 1 cup golden raisins 1 cup coconut 2 cups diced fresh apples 1 cup chopped pecans 2 cups self-rising flour DIRECTIONS Beat eggs. Add sugar, cinnamon and margarine. Mix well, adding nuts and fruit. Be sure to add flour last. Cream all together and pour into greased cake pan. Bake 1 ½ hours at 350 degrees in an electric oven, or 1 ¼ hours in a gas oven. Makes great Christmas muffins. www.wrightsvillebeachmagazine.com WBM
October 2014
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